Kai Shun Classic Bird's Beak Paring Knife
Excellent curved paring knife with damascus steel blade with 32 steel layers and duckbill Bird's Beak blade shape, perfect for peeling, cleaning, indicating fruit and vegetables.
The blade length is cm. 6
The Shun knife series belongs to the range of damask knives and is very popular with the culinary elite and ambitious professional chefs.
Kai Shun Classic Bird's Beak Paring Knife
Shun professional knives are made with an extremely corrosion-resistant, very hard (61 ± 1 HRC, 1.0% carbon, 1.5% cobalt) internal layer in VG MAX steel that keeps the blade always unequaled sharpness.
The external part of the blades is made of new generation 32-layer damask stainless steel.
Thanks to the convex surface of the blade and the manual sharpening of each Shun knife, an incomparable cut is obtained, which allows the knife to slide even through the most difficult to cut foods.
This wire, combined with the balanced weight of the knife, allows you to work effortlessly.
The grain of the damask gives each SHUN knife a special character so that each knife becomes a unique piece - a work of art that embodies craftsmanship, technique, and design.
The processing technique of the Shun kitchen knife was born from the art of the Japanese blacksmiths of the samurai swords, adapting the production of the blades to the western style thus offering, even to European chefs, the shapes familiar to them made with traditional Japanese quality.
18+
This item is not for sale to people under 18. By ordering this item you declare that you are at least 18 years old.
The most common length for a chef's knife is 20 cm (8 inches), which is perfect for most kitchen tasks.
However, the ideal choice depends on several factors:
Hand size: Smaller hands handle 16–18 cm blades more comfortably, while larger hands may prefer a 21–25 cm blade.
Personal habits: Those who favor broad movements and long cuts might lean toward longer knives; those who prioritize precision or work in tight spaces might prefer a shorter blade.
Experience level: Beginners tend to choose shorter, more manageable blades, while professionals often prefer 21 or 24 cm knives for greater efficiency.
In short, there is no “perfect” size for everyone — the right length should be chosen based on comfort, control, and intended use.
What’s the best way to store kitchen knives?
Avoid keeping them loose in drawers, where they can get damaged or become a safety hazard. It’s better to use a wooden block, magnetic strip, or blade guard. You can find the right solution in our catalog.
Do you have professional chef knives?
Yes, in our ecommerce store you will find only professional and high-quality chef knives.
Each model is selected to meet the needs of chefs, cooks, and cooking enthusiasts who seek reliable, sharp, and durable tools.
We offer a complete range of professional kitchen knives, ideal for precision cutting, meat, fish, vegetables, and much more.
You will find slicing knives, santoku, paring knives, and other models commonly used in professional kitchens.
We collaborate only with brands recognized at the professional level, such as [e.g., Victorinox, Global, Kai, F. Dick, Ambrogio Sanelli, Wüsthof, etc.], to offer you the best in performance and safety in the kitchen
Can I put knives in the dishwasher?
It’s highly discouraged. High heat and aggressive detergents can damage both blade and handle. Knives can also knock against other items, dulling the edge.
What does "blade hardness" mean?
Hardness refers to how resistant the steel is, measured on the Rockwell scale (HRC). The harder the steel, the better it retains its edge—but it’s also more brittle and prone to chipping.
What is a paring knife used for?
A paring knife is small and precise—perfect for peeling, trimming, or detailed work on fruits and vegetables.
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